This wholesome lentil bread is inspired by traditional recipes known for their nutritional benefits. Rich in fiber, protein, and essential nutrients, it makes a great gluten-free and healthy alternative to regular bread.
Ingredients:
- 220 g lentils (preferably red or green)
- 2 tablespoons flax seeds
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 1 teaspoon turmeric
- Salt (to taste)
- 2 tablespoons psyllium seeds (or psyllium husk)
- 350 ml water
- 30 ml olive oil
- 1 tablespoon lemon juice
Topping (optional):
- Mixed seeds (sunflower, sesame, flax, or pumpkin seeds)
Instructions:
- Soak the Lentils
Rinse the lentils thoroughly and soak them in water for at least 3–4 hours or overnight. This helps soften them and makes them easier to blend. - Preheat the Oven
Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper or lightly grease it with olive oil. - Prepare the Batter
Drain the soaked lentils and transfer them to a blender or food processor. Add flax seeds, ground coriander, baking powder, turmeric, salt, psyllium seeds, olive oil, lemon juice, and 350 ml of water. Blend until you get a smooth, thick batter. - Let the Batter Rest
Allow the mixture to sit for 10–15 minutes so the psyllium can absorb moisture and thicken the batter. - Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle mixed seeds on top for extra crunch and flavor. - Bake
Place the pan in the preheated oven and bake for 40–50 minutes or until a toothpick inserted in the center comes out clean. - Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Storage Tips:
- Store in an airtight container at room temperature for up to 2 days.
- Keep in the refrigerator for up to a week.
- Freeze slices for longer storage and toast them when ready to eat.
This lentil bread is perfect for sandwiches, toasts, or as a side with soups and salads. Enjoy a nutritious, homemade alternative to regular bread.